Western ham processing technology

2 processing methods:

Raw materials refurbishment: Select the hindquarters below 1.5 cm for fattening, peeling and deboning (others remove the bones after pickling the bones), cut off the tendons, squeeze the blood, and trim the edges of the meat. The refurbished meat pieces require a fist size without blood vessels, grease and broken bones.

Pickling: The trimmed meat pieces are first dried and marinated in an environment of 0-5°C. When dry-cured, mix the nitrate and salt thoroughly and rub evenly on the meat. When salt, nitrate, and moisture in the meat are combined to dissolve, they are then air-dried for 12 hours at this temperature. The dried and marinated raw meat is then immersed in a wet marinade, and it is turned over once every 2 to 3 days. After about 10 days, when all the deep muscles are bright red roses, they are marinated and ripened.

Washing: marinated meat pieces are soaked with water to wash impurities. Eviscerate raw meat soaked for half an hour, with bone pieces need to be soaked for several hours. If the salty taste is too heavy, soaking time can be appropriately extended.

Mold pressing: The washed meat pieces are once again trimmed and put into a special aluminum mold for cooking. The common square leg mold is a rectangular body that is 12.5 cm high, 23 cm long, and 12.5 cm wide. Put a white cloth around the mold, in order to avoid the wrinkle of the cloth and affect the appearance of the product, the white cloth can be cut into 10 cm wide strips, and the liner is attached to the bottom and four sides of the mold. After the cloth strip exposes the mold, after the meat is full, the ends of the cloth are flattened and wrapped tightly. The meat must be tight, leaving no gaps, and finally covered with a mold cover and pressed with a spring.

Cooking: Place the mold with the meat in the cooking pot, submerge in water and leave a small distance between each mold. When heated to 85°C, the heating is stopped and the water temperature is maintained at about 80°C. After 4 to 5 hours, the pan can be cooked. After cooking, the body tends to shrink, and it must be tightened again with a spring. After being naturally cooled, it is sent to a cold store of about 0°C and cooled for 12 hours. After removing the mold, it is a finished product.

3 product characteristics; finished appearance is slightly red, bright color, internal solid no void, the slice is not loose, fresh and tender meat. The food is salty and moderate, and the meat is delicious. It is a fine Western food.

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